Chef
Samuel Peery
- Discipline
- Chef
- Based in
- New Orleans, Louisiana, United States
i. Biography
His cooking is built on reworked Cajun and Creole forms, with Death by Gumbo, Creole Snapping Turtle Soup, and Crab Beignets carrying the menu’s mix of memory, structure, and a little theater. The point is not reinvention for its own sake, but a kitchen language that stays close to the Gulf South while pressing its familiar dishes into sharper focus.
Coming Up
Before service sharpened the work, study set the terms. Cook Street School of Fine Cooking, Accademia Italiana Della Cucina, and East Tennessee State University gave Samuel Peery a foundation in technique, discipline, and range. That academic base carried into professional kitchens where timing, consistency, and judgment mattered as much as ideas. The next stage moved through New Orleans and beyond, with each role adding responsibility rather than noise. As executive sous chef at Martis Camp in Truckee, California, United States, then executive chef at Kimpton Hotel Fontenot in New Orleans, Louisiana, United States (2018–2022), Samuel Peery worked in positions that demanded control over pace, execution, and the daily management of a kitchen. In 2019, he also held the role of Head Chef at Restaurant R’evolution in New Orleans, Louisiana, United States (2019), a brief appointment that added another credential in a city where kitchens are read closely. Today, Samuel Peery is executive chef of R’evolution (since 2026), a post that puts him back inside a dining room tied to his earlier leadership there. For a résumé built through formal training and successive kitchen roles, the move reads less like a pivot than a return to established ground.
Where They Are Now
Under Samuel Peery, the restaurant’s signatures include Death by Gumbo, Creole Snapping Turtle Soup, and Crab Beignets. Those dishes sit squarely in the reimagined Cajun and Creole framework that defines his cooking: tradition remains the reference point, but the plate is handled with a cleaner, more deliberate hand. That he had already held leadership there in 2019 gives the 2026 role a direct line back into the room. In New Orleans, where restaurants accumulate meaning through repetition as much as novelty, that kind of return carries weight in its own right.
Career - executive chef — R’evolution, New Orleans, Louisiana, United States (2026–present) - executive sous chef — Martis Camp, Truckee, California, United States - Head Chef — Restaurant R’evolution, New Orleans, Louisiana, United States (2019) - executive chef — Kimpton Hotel Fontenot, New Orleans, Louisiana, United States (2018–2022) Education: Cook Street School of Fine Cooking; Accademia Italiana Della Cucina; East Tennessee State University
Signature
Samuel Peery’s signatures include Death by Gumbo, Creole Snapping Turtle Soup, and Crab Beignets. The dishes are consistent with a kitchen working from Cajun and Creole tradition, but shaping those forms with enough precision to keep them current at the pass.
FAQ What is Samuel Peery's current role? As of 2026, Samuel Peery is Executive Chef. Where did Samuel Peery train or study? Samuel Peery trained at Cook Street School of Fine Cooking and Accademia Italiana Della Cucina. What recognition has Samuel Peery received? IHG Chef of the Year (2024).
